Moroccan Barbecue Spice Mix
Dry toasting whole spice seeds intensifies their flavor and fragrance. You can liberally rub this enticing spice mix over salmon, halibut, pork, chicken or beef before cooking, or add it to sautéed onions with chopped kale, collard greens, or cabbage, sea salt, and black pepper with a little bit of broth, then cover and simmer for a delicious side dish. Thanks go to Chef Bruce Sherrod of Berkeley, CA, for sharing this recipe.
1/4 cup whole coriander seeds
1/4 cup whole fennel seeds
1 teaspoon whole shelled cardamom seeds
2 teaspoons whole cloves
To toast seeds: Combine spice seeds in a dry, medium-size skillet over moderate heat. Stir until fragrant, about 3 minutes. Pour seeds into a shallow bowl to cool.
To grind: Finely powder the toasted spices in a spice-dedicated coffee grinder (not the same one you use for coffee) or mortar and pestle. Store in an airtight jar at room temperature for up to 6 months (use sooner if possible).
To use with fish or meat: Season steaks, chops, fish, beef or pork roast with coarsely ground black pepper and finely ground sea salt; roll the meat in a portion of spice mix and press firmly to coat all over. Allow the seasoned meat to rest at room temperature for 15 minutes, or cover loosely with unbleached parchment paper and refrigerate for up to 4 hours before cooking.
Sear seasoned fish or meat in a heavy, oven-proof skillet with coconut oil, clarified butter or ghee (2 tablespoons per 1 1/2 to 2 pounds fish or meat) until hot but not smoking. Sear 1 to 2 minutes per side, then finish in a preheated 400° oven.
To shell whole cardamom seeds, place 1 tablespoon of whole cardamom pods (they have a beige color) on a cutting board. Rock over them with a heavy-bottomed skillet or chef knife. Pull away and discard the shell fragments, then measure the black seeds. Repeat as needed. To skip this step, buy shelled cardamom seeds.
Small gift jars of this spice mix are perfect for holiday gift giving. Assemble a triple or quadruple batch of the raw spice seeds several weeks or months ahead. Mix well, then toast and grind in batches up to a week before packing in jars and wrapping or shipping.